Buffalo Chicken Stuffed Poblanos

Ingredients

• 2 medium poblano peppers
• 1 1/2 cups cooked chicken, chopped or shredded
• 2 ounces cream cheese, softened
• 2 tbsp Buffalo sauce
• Salt and pepper
• 1 cup shredded cheddar

Instructions

1. Preheat the oven to 350F.
2. Roast the poblano peppers until skin is charred and blistered. You can do this over the open flame on a gas stove, or by heating your broiler to high and placing poblanos within a few inches of the broiler (turning to get all sides charred).
3. Let the peppers cool 5 minutes, then cut in half through the stem (keep the stem intact) and remove the ribs and seeds. Place in a baking dish, cut-side up.
4. In a medium bowl, combine the chicken, cream cheese, Buffalo sauce, salt and pepper. Use a fork or rubber spatula to combine well.
5. Divide the filling between the roasted chile halves, pressing into the pepper. Sprinkle each with cheddar. Bake 15 minutes, or until the cheese is melted and bubbly.